Pineapple Glazed Grilled Pork Chops
Recipe Courtesy of Save A Lot Test Kitchen
Prep Time 15 minutes
Cook Time 6 minutes
- 1 fresh pineapple OR 20-oz. can pineapple rings in 100% juice
- ¾ cup Tipton Grove 100% pineapple juice
- 2 Tbsp. Ginger Evans brown sugar, packed
- 2 Tbsp. Kurtz Dijon mustard
- 2 Tbsp. Tipton Grove lemon juice (or 1 fresh lemon)
- 2 Tbsp. Kurtz Worcestershire sauce
- 1 Tbsp. Ginger Evans cornstarch
- 1 Tbsp. cold water
- 6-8 bone-in pork chops, ½ inch thick
- Salt and pepper
- Marcum salt & ground black pepper
- Prepare the pineapple:
- a. Slice off the crown and the base, about 1 inch from the top and bottom, respectively.
- b. Stand the pineapple up on the flat bottom side. Use a serrated knife to carefully remove the rind, starting from the top and slicing towards the bottom, being careful to preserve as much of the pineapple flesh as possible.
- Follow the natural curve of the fruit with the knife until all the rind is removed.
- c. Use a small paring knife to remove the circular “eyes” left in the pineapple flesh. Make shallow v-shaped cuts to remove the eyes.
- d. Slice pineapple into ½ inch thick rounds. Use a small biscuit or round cookie cutter to remove the core from the center of each ring.
- e. NOTE: If using canned pineapple, drain the pineapple and reserve the canned juice for the glaze. Omit the additional ¾ cup 100% pineapple juice from the recipe.
- Prepare the glaze. In a small sauce pan, combine ¾ cup pineapple juice with the brown sugar, mustard, lemon juice and Worcestershire sauce. Bring to a simmer.
- In a small bowl, combine the cornstarch with cold water. Mix well so that the cornstarch is completely dissolved and there are no clumps.
- Whisk the cornstarch mixture into the simmering glaze and stir until sauce thickens. Remove from heat and let glaze cool for at least 10 minutes.
- Prepare a grill for direct cooking over medium-high heat and lightly oil the grate
- Season the pork chops on both sides with salt and pepper.
- Spoon half of the glaze into a separate bowl for later use. Use a basting brush or the back of a spoon to coat both sides of the porkchops with the remaining glaze.
- Add the porkchops and the pineapple rings to the grill. Cook for 2-3 minutes, then flip and cook an additional 2-3 minutes. During the last minute of cooking, use a clean basting brush to coat the pineapple rings and porkchops with the reserved glaze.
- Porkchops are fully cooked at an internal temperature of 145°F; careful not to overcook or they will be dry and tough.
- Allow porkchops to rest for 5 minutes before serving.